- 2 tablespoons Lucerne Sweet Cream Butter
- 1 leek, thinly sliced (white and pale green parts only)
- 1/2 cup chopped fresh fennel (anise)
- 1 carrot, thinly sliced
- 2 tablespoons finely minced fresh ginger
- 1 teaspoon paprika
- 1 teaspoon dried savory
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 (32 ounce) carton chicken broth
- 1 (15 ounce) can pumpkin
- Salt and ground white pepper
- Steamed milk or lightly whipped cream
- Fresh-ground nutmeg (optional)
- Melt butter in a 3- to 3 1/2-quart pan over medium heat. Add leek, fennel, carrot, and ginger; cook, stirring occasionally, until leek is soft and beginning to brown, about 10 minutes. Stir in paprika, savory, allspice, and nutmeg. Then mix in 1 cup of the chicken broth.
- Bring to a boil, then cover, reduce heat, and boil gently until carrot slices are tender when pierced, about 10 minutes.
- Transfer leek mixture to a blender or food processor; whirl until smoothly pureed. Return puree to pan and stir in pumpkin and remaining 3 cups broth. Bring to a boil over medium-high heat; reduce heat, cover, and simmer for 10 minutes to blend flavors. Season to taste with salt and white pepper.
- Ladle soup into coffee mugs to serve, then top with steamed milk and dust with fresh-ground nutmeg, if desired.